Hello! Just dropping in here with a new cookie recipe for you all: caramelized white chocolate and walnut! These are a quick-and-easy, must-have-cookies-ASAP recipe — it uses melted butter and cold eggs, so you can whip them up on a whim.
These cookies are a variation on the triple chocolate peppermint cookies I posted in December, but here we’re highlighting caramelized white chocolate (or blonde chocolate) — some melted straight into the dough, and more folded in at the end for maximum impact. Caramelized white chocolate has been a trending flavor in the dessert world for about a decade now — while plain white chocolate tends to taste overly sweet and one-note, roasting it produces more complex and toasty flavors. You can make your own caramelized white chocolate by simply chopping up high quality white chocolate and baking it (stirring often) at a 250F until golden and toasty (see this tutorial from David Lebovitz). Or you can buy something like Valrhona Dulcey.
To complement the caramelly sweetness of the chocolate, I added toasted walnuts and a generous pinch of flaky salt. If you don’t have walnuts, I think either toasted hazelnuts or pecans would work nicely here — or even macadamia nuts if you’re a fan of the white chocolate macadamia nut pairing! And while flaky salt is normally an optional garnish, I highly HIGHLY recommend it here. It really helps balance out the cookie and veer it ever so slightly into the salty-sweet category.
After mixing the dough, just a short chill (30 minutes in the fridge, or even 10 minutes in the freezer) helps control spread and produces cookies with a thick, blondie-ish centers. If you bake them straight after mixing, the cookies will spread more and not be quite as soft overall. In the photo below, the top cookie was baked from dough that was chilled for half an hour; the bottom cookie was baked straight after mixing.
These cookies don’t brown much, so just keep an eye on them and bake just until the edges are set but the centers still look soft. They’ll continue to cook and set up on the pan. Enjoy slightly warm with a cup of black coffee (or milk)!
- For perfectly round cookies, use a round cookie cutter slightly larger than your cookie or even a spoon or offset spatula to nudge the cookies into shape right after baking. You must do this right when the cookies come out of the oven when they are still a bit malleable.
- Don’t want to bake all the cookies off at once? You can keep unbaked dough balls in the fridge for up to 3 days or freeze for longer storage. For cookies chilled longer than half an hour, I find they spread best if you bring them to room temperature before baking (just pull them out while the oven is preheating).
Caramelized White Chocolate and Walnut Cookies
Makes about 15 cookies | Adapted from Baked to Order
- 113g (1/2 c) unsalted butter, cubed
- 1/2 tsp espresso powder (optional)
- 150g chopped caramelized white or blonde chocolate (such as Valrhona Dulcey), divided
- 175g (1 1/3 c plus 1 Tbsp) all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp kosher salt (Diamond Crystal)
- 120g granulated sugar
- 30g light brown sugar
- 1 large egg, cold
- 1 large egg yolk, cold
- 1/2 tsp vanilla extract
- 100g walnuts, toasted and chopped
- Flaky salt, for garnish
- In a small saucepan, melt the butter over low heat. You’re not trying to brown it or drive off any moisture, so don’t let it boil — pull it off when there are still a couple unmelted bits left and let the residual heat finish the job.
- While the butter is melting, place the espresso powder and 50g of the chopped caramelized white chocolate in a large bowl. Once the butter has melted, pour it over the espresso-chocolate mixture. Whisk until the chocolate has melted. Let cool for about 5 minutes.
- Whisk the sugars into the butter until smooth and combined, followed by the egg and egg yolk. Whisk in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Add the dry ingredients to the wet and fold together until just combined. When just a few streaks of flour remain, add the remaining 100g caramelized white chocolate and walnuts. Mix just until evenly distributed. Cover and chill for half an hour, or until firm but not solid.
- While the dough is chilling, preheat the oven to 350°F (175°C) with a rack in the middle and line two large baking sheets with parchment paper. Portion the dough into 15 ping-pong sized balls, about 50 grams each. (At this point, the dough balls can be refrigerated for up to 3 days or frozen for longer storage. For best results, bring dough to room temperature before baking — see notes above.) Place the cookies on the prepared baking sheets about 2½ inches apart and sprinkle the tops generously with flaky salt.
- Bake the cookies one sheet at a time until the edges are set but the centers are still soft and barely set, 10-11 minutes (the cookies will not brown much). Rotate the sheet in the oven halfway through baking. Cool the cookies on the baking sheets for about 5 minutes, then transfer to a wire rack to cool completely. Store leftovers in an airtight container for up to 3 days.